2 cup milk
4 cup dry bread, torn in pieces
1/4 cup melted butter
1/2 cup sugar
2 eggs, slightly beater
1/4 tsp salt
1/2 cup seeded raisins
1 tsp cinnamon
1 (optional)
1 strawberries & whipped cream
Directions
1. Butter a 1 1/2 qt. casserole dish and set aside.
2. Heat milk to scalding and poor over bread. Lightly mix, then
allow to cool.
3. Add remaining ingredients, stir well, and pour into casserole dish.
4. Bake at 350øF for 40 to 50 minutes, or until knife inserted into
center comes out clean.
Serve warm. Even better when topped with fresh or frozen
Strawberries and whipped cream!
From the kitchen of Lois Flack - Cyberealm BBS, Watertown, NY.
315-786-1120
Servings: 6 servings
Old Fashioned Bread Pudding - From Lois Flack Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert
The History of Recipes
We can track the history of written recipes far back into the far past, at least as far into history as pharonic Egypt, and possibly even further than that. However, these, old cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are some ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Progressing into Roman times around 25BC a roman called Apicius created a number of documents detailing recipes cooked by his fellow Romans. In his works, he recounts how the meals of wealthy Romans were split into appetizers, main meal and dessert, a style of dining still practiced today. Aspicius also recounts how the cooks of Roman times were skilled in the use of a good variety of herbs, including a few that will be familiar to modern chefs such as bay, rue and dill. Later, we have some books which appeared in the fourteenth century : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these books are not about the indian curry that is served today, but instead accounts of the types of food prepared by the chefs of the nobility of that period. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the East, including spices like parsley, basil and rosemary. These new spices and herbs created an increase in recipe books, the majority of which are now in private libraries. By the time we get to the 1900s, recipe books were greatly in demand mostly as a result of increased literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Old Fashioned Bread Pudding From Lois Flack recipe.
